Savor the rich flavors of our Cajun Salmon Alfredo Recipe, where flaky salmon meets a creamy Cajun sauce, all nestled atop tender spaghetti squash. This low-carb version of a pasta dish delivers all the comfort food vibes without the carbs.
After refining the balance of spices and perfecting our homemade alfredo sauce, I crafted this creamy Cajun salmon "pasta" recipe that is truly to die for.
When I discovered spaghetti squash can be used in place of heavy carbs like pasta, I began to experiment with adapting some of my favorite dishes. Trader Joe's Chicken Meatballs Spaghetti Bake and Keto Chicken Alfredo are two other delicious spaghetti squash recipes to try!
For other irresistible Cajun recipes, try our Cajun Shrimp Tacos, Blackened Cajun Salmon, or our Gluten-Free Cajun Smothered Chicken!
Before diving into this salmon dish, I recommend setting healthy intentions. Check out our free guide to manifesting with intentions and affirmations.
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Ingredients
Almond Milk (or Cashew Milk): This nut milk is a great lactose-free base for the creamy sauce. Ensure it's unsweetened and minimally processed for the best quality. Check out this post: Almond Milk vs Cashew Milk and our Cashew Milk Recipe.
Coconut Flour: A gluten-free thickening agent. It's a fibrous alternative to traditional flours.
Sockeye Salmon: Wild-caught sockeye salmon is essential for its rich flavor and high content of omega-3 fatty acids.
Spaghetti Squash: This is a fabulous gluten-free pasta alternative, low in calories and high in dietary fiber.
See the recipe card for the full ingredient list and quantities.
Substitutions and Variations
If you crave a richer cream sauce, swap almond or cashew milk with coconut milk or heavy cream.
Prefer a classic pasta experience? Replace spaghetti squash with your choice of pasta. We recommend an organic ancient grains brand. Cook your pasta to al dente perfection following the package directions.
If you can't find ghee, unsalted butter works fine! I recommend 100% grass-fed butter!
How to Make Low-Carb Cajun Salmon Alfredo
Step 1: On low heat, let ghee, minced garlic, and a dash of onion powder mingle in a saucepan, cooking for a minute. Blend in coconut flour gradually to form a paste for the base of your sauce.
Step 2: Turn the heat to medium-low and gradually introduce Greek yogurt and almond milk, stirring constantly to achieve a silky, even texture.
Step 3: Delicately stir in the sharp cheddar and Parmesan, along with the chicken broth, until your mixture reaches a creamy consistency. Add the Italian and Cajun seasoning, then give it a few minutes to let the flavors marry.
Step 4: As you stir, incorporate baby spinach into the sauce, continuing until it's just wilted.
Step 5: Halve your spaghetti squash with a large chef's knife lengthwise, scoop out the seeds, and place it on a trivet in your Instant Pot with a cup of water in the basin. Seal the pot, select high pressure, and set the timer for 7 minutes. Quick-release the steam once done and let the squash cool.
Step 6: After cooling, transform the squash into noodles by scooping them into a bowl. Trim the noodles with scissors or a knife to shorten them, if desired.
Step 7: Over medium-high heat, get your large skillet sizzling hot before laying down the salmon fillets skin side first. Slick them with oil, add lemon, and season salmon with a tablespoon of Cajun seasoning. Allow them to cook undisturbed for 4-5 minutes, so they're nearly done.
Step 8: Drop to medium heat, give the fillets a gentle flip, and let them finish cooking—aim for an internal temperature of 140°F, which should take about 2-3 minutes. Then take them off the heat.
Once cooled, either flake the salmon with a fork or cut it into slices, ready to top your dish.
Serve the spaghetti squash on a plate, smother it with the homemade creamy Cajun Alfredo sauce, and crown it with your beautifully seasoned salmon. Enjoy!
Hint: When cooking salmon, starting with the fish at room temperature ensures even cooking. Allow your salmon fillets to rest outside the refrigerator for about 15 minutes before they hit the pan. As they cook, you can gently wipe the white goo (albumin) with a paper towel. (Although it is safe to eat!)
Remember, salmon continues to cook even after it's removed from the heat, so to avoid overcooking, transfer it from the pan to a plate the moment it's done. By following these steps, you'll ensure your salmon is flaky, tender, and full of flavor every time!
Low-Carb Cajun Salmon Alfredo FAQ's
Yes, salmon is naturally low in carbohydrates, making it an excellent choice for low-carb diets. It's packed with protein and essential omega-3 fatty acids, contributing to a nutritious meal without the carbs.
Traditional Alfredo sauce can be high in carbs due to the use of flour and heavy cream. However, there are many variations, like our Creamy Cajun Alfredo Sauce, that use low-carb thickeners and dairy substitutes to reduce the carbohydrate content.
Because of its hard exterior shell, spaghetti squash can be tough to slice through. To make it easier, make several small slices in a row, lengthwise around where you want to cut it. It will break open more easily along the line.
I also use the weight of the squash to help break it open faster (be so careful!). You can also cook the squash whole and cut it afterward. (Don't forget to scoop the seeds out, too!)
Absolutely, spaghetti squash is a healthful food that's low in calories and carbs yet high in fiber, vitamins, and minerals. It's a fantastic alternative to traditional pasta for those looking to increase their vegetable intake and maintain a balanced diet.
More Cajun Recipes
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Recipe
Low-Carb Cajun Salmon Alfredo
Equipment
- large skillet
- Whisk
- Kitchen scissors
Ingredients
For the Cajun Alfredo Sauce:
- 3 TB ghee
- 3 cloves garlic minced
- ½ cup Greek yogurt
- 2.5 cups almond milk
- 2.5 cups sharp cheddar cheese shredded
- 2 cups Parmesan grated
- ½ cup chicken broth
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon Cajun seasoning
- 1 teaspoon onion powder
- 4 TB coconut flour
- 2-3 cups baby spinach packed
For the Salmon:
- 1 lb salmon bones removed, cut into 3 portions
- 2 TB avocado oil
- 2 TB Cajun seasoning
- 1 teaspoon lemon juice
For the Spaghetti Squash:
- 1 spaghetti squash
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- 1 cup purified water
Instructions
- Heat a large saucepan on low heat with ghee, garlic, and onion powder for one minute. Slowly stir in flour until it forms a paste.
- Slightly raise the temp to medium low and Stir in yogurt and milk slowly a little at a time to ensure the sauce gets to an even creamy consistency.
- Gradually sprinkle both cheeses and broth until it creates a creamy consistency. Season with salt pepper Italian seasoning and Cajun seasoning. Stir for a few more moments as flavors meld together. Add additional cheese or flour to adjust consistency as needed. While stirring, add spinach and continue stirring until spinach is wilted.
- Cut spaghetti squash in half and remove the seeds. Place one cup of water in the bottom of instant pot and set both halves of squash in a trivet. Cover and set to high pressure for 7 minutes. Release steam immediately and let cool.
- Once cooled, scoop spaghetti squash noodles from the skin into a large bowl. Cut strands with kitchen scissors for more even strands.
- While spaghetti squash and sauce is cooking, heat oil to medium-high in a large skillet. Be sure the pan is very hot before adding salmon.
- Add salmon fillets skin side down. Brush oil onto the fillets, add a drizzle of lemon to each and season evenly with Cajun spices. Let cook without moving for 5-6 minutes, depending on thickness, or until salmon is cooked ¾ of the way up.
- Reduce the pan temp to medium. Using a fish turner, carefully flip the salmon to cook the rest of the way on the other side for approximately 2-3 minutes or until internal temp is 140F. Remove from heat and set aside.
- Carefully slice or shred salmon and set aside.
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